To prepare the cottege cheese balls: Option 1: Bring milk to a boil and curdle with lime or calcium lactate. Separate the cottege cheese from the whey. Drain out all the water from the cottege cheese by hanging in a cloth. After this, cut into small pieces and deep fry …
Ingredients: Mutton or lamb 1 Kg. Onions 250 gms. Ginger paste 1 tablespoon turmeric paste or powder – 1 teaspoon curd (plain yogurt) – 200 gms. gurlic – 4-5 pods garam masal powder – 1 tea-spoon pulao Masala – 1 tablespoon rose water – half cup Keora water – half …
Soak overnight (for 10-12 hours) 100 gms Chhola dal (Bengal gram dal) and 100 gms Motor dal. Once it is soaked well, grind to a fine paste. If ground in a grinder, mix spices into the paste in an anti-clockwise direction, mix in salt, sugar, and chili powder. Add a …
Soak overnight (for 10-12 hours) 100 gms Chhola dal (Bengal gram dal) and 100 gms Motor dal. Once it is soaked well, grind to a fine paste. If ground in a grinder, mix masalas into the paste in an anti-clockwise direction, mix in salt, sugar, and chili powder. Add a …
Palang shak tastes very good if green peas are added. Put a small amount of oil , heat it, and apply phoron of green chili and mustard. When it is fried, add the palang shak and green peas. Put a lead on the pan and simmer. Water will come out …